Easter Cookies

I have a handful of incredibly talented baker friends (Bridget? Are you listening?) who approach decorating sugar cookies with the precision and artistry that Michelangelo applied to the ceiling of the Sistine Chapel…and I’m not even exaggerating. Their icing is smooth and beautiful, their piping techniques flawless. When I hold their cookies in my hands, I feel I’m in the presence of greatness.

My cookies…well, not so much.

I’m from the 1970′s school of cookie decorating. Bake them. Slap some icing on them. Throw some sprinkles in their general direction and hope not too many wind up on the floor. Watch The Brady Bunch and Gilligan’s Island while you eat them with a tall glass of whole milk, which was called “milk” back then, by the way. And fine.

I still do this today.

But that’s another story for another time.

Not really. Shortening, because it’s what my mom always used growing up and I’m sorry to say, but it results in a softer cookie.

But butter can easily be swapped in, and I use it 50% of the time I make these cookies!

Or, if you want to play both sides, use half shortening and half butter. Be a cookie dough diplomat!

Just keep in mind that if you subbed butter in the dough, it will be too tough to roll out straight out of the fridge (whereas the shortening dough can be rolled immediately.) Just allow a little time for the dough to slightly soften!

Pull them out just before the cookies get brown; you want them to be pure and holy!

Then you just have to let them cool.

(Note: You can also use whole milk if you prefer.)

(And don’t be alarmed that my nails weren’t painted earlier in this post and they are now. These photos were taken on two different days.)

And Eastery!

(Brown sanding sugar is highly underrated.)

Hope you can whip some up this week!

Here’s the handy dandy printable.

Easter Cookies

Ingredients

• 1-1/3 cup Shortening Or Softened Butter
• 1-1/2 cup Sugar
• Zest Of 1 Orange
• 2 whole Eggs
• 1 teaspoon Vanilla Extract
• 4 cups All-purpose Flour
• 3 teaspoons Baking Powder
• 1/2 teaspoon Salt
• 2 Tablespoons Whole Milk
• 2 teaspoons (additional) Whole Milk
• FROSTING
• 1 cup Salted Butter, Softened
• 4 cups Powdered Sugar
• 1/4 cup Heavy Cream
• Food Coloring (optional)
• Miscellaneous Sprinkles And Decorations

Preparation Instructions

To make the dough: Add the shortening (or butter), sugar, and zest to the bowl of an electric mixer. Beat until smooth, then add the eggs and vanilla. Beat again, scraping the sides of the bowl halfway through. Sift together the flour, baking powder, and salt. Alternate adding the dry ingredients with the milk until the dough comes together.

Divide the dough in half, then flatten both halves into discs and place them in separate plastic bags. Chill the dough for a couple of hours. (Note that if you use butter in the dough, you won't need to refrigerate it as long; or if you do, you'll need to allow more time for the dough to soften before you roll it out.)

After the dough is chilled, preheat the oven to 375 degrees. Roll out both halves of the dough to 1/3 inch thick and cut out as many cookies as you can. Place the cookies on a baking sheet lined with a baking mat or parchment paper and bake them for 8 to 10 minutes, or until they're just barely done. You want them to be set, but not brown. Remove them from the oven and let them cool completely before decorating.

To make the frosting, beat the butter, sugar, and cream until very light and fluffy. Divide the frosting into smaller portions and color with food coloring as desired. Use a dinner knife to spread the frosting on the cookies, then use sanding sugar, sprinkles, and other decorations to make 'em purty!

Posted by Ree | The Pioneer Woman on April 16 2014